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fried rice
Oct. 30th, 2022 07:50 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
outstretched-sauce mixture: 1/2 tsp sugar, 2 tsp light soy sauce, 1/2 tsp dark soy sauce, stir until sugar is dissolved.
-dry spice mixture: 1 tsp kosher salt, 2 pinches white pepper, 1/2 tsp MSG
-eggs, seasoned with a pinch of salt and a pinch of msg
-1 tbsp neutral oil
-2 oz marinated chicken
-1/2 cup medium diced onion
-2 tbsp medium diced carrot
-2 cloves roughly chopped garlic
-2 cups cooled rice
-2 tbsp frozen peas
-handful bean sprouts
-2 tbsp of shaoxing wine
-2 tablespoon sliced green onion
-1 teaspoon of toasted sesame oil
heat wok medium-high until you see light wisps of smoke.
add 1 tsbp of neutral oil and swirl until lightly shimmering.
turn heat to medium-low and add 2 beaten eggs. eggs will puff up. let sit for 15-20 seconds, then start lightly stirring to scramble. remove to bowl set aside.
return wok to medium-high heat and wipe out egg residue with paper towel.
when wok is heated, add 1 tbsp neutral oil and swirl until lightly shimmering.
add 2 oz. of marinated chicken. push down so that it is all one layer, cook for 30-45 seconds or until starting to brown on one side. then mix and cook until 90% cooked. remove to egg bowl and set aside.
return wok to medium-high heat, do not wipe down. when wok is heated, add 1 tbsp neutral oil and swirl until lightly shimmering.
add 1/2 cup medium diced onion, 2 tbsp medium diced carrot. cook 1-2 minutes until onion is translucent but still has a bit of bite to it, and then add 2 cloves roughly chopped garlic. saute for 15-20 seconds, then add 2 cups of cooled rice.
stir vegetables into rice, and then gently press down until the rice-vegetable mixture is one even layer in the pan. break up any large chunks of white rice you see with the tip of your cooking utensil. constantly stir and flip the rice so that all sides get fried.
if your rice is too dry, add a little more oil.
after a few minutes, toss in the chicken and egg and incorporate it into the mixture. push everything to the center of the pan and then add the sauce mixture around the outside of the rim, NOT on the center of the rice.
stir the rice so the sauce is fully incorporated and no white chunks of rice remain.
toss in dry spice mixture and stir it in until well incorporated.
add 2 tablespoons of frozen peas and a handful of bean sprouts. Gently mix in.
Push everything to the center of the pan and deglaze with 2 tbsp of shaoxing wine and immediately stir in the rice. Cook off the alcohol for 20-30 seconds, then turn off heat.
Add 2 tablespoon sliced green onion and 1 teaspoon of toasted sesame oil. Stir in thoroughly. Add extra salt and white pepper if needed at this stage, and serve.
-dry spice mixture: 1 tsp kosher salt, 2 pinches white pepper, 1/2 tsp MSG
-eggs, seasoned with a pinch of salt and a pinch of msg
-1 tbsp neutral oil
-2 oz marinated chicken
-1/2 cup medium diced onion
-2 tbsp medium diced carrot
-2 cloves roughly chopped garlic
-2 cups cooled rice
-2 tbsp frozen peas
-handful bean sprouts
-2 tbsp of shaoxing wine
-2 tablespoon sliced green onion
-1 teaspoon of toasted sesame oil
heat wok medium-high until you see light wisps of smoke.
add 1 tsbp of neutral oil and swirl until lightly shimmering.
turn heat to medium-low and add 2 beaten eggs. eggs will puff up. let sit for 15-20 seconds, then start lightly stirring to scramble. remove to bowl set aside.
return wok to medium-high heat and wipe out egg residue with paper towel.
when wok is heated, add 1 tbsp neutral oil and swirl until lightly shimmering.
add 2 oz. of marinated chicken. push down so that it is all one layer, cook for 30-45 seconds or until starting to brown on one side. then mix and cook until 90% cooked. remove to egg bowl and set aside.
return wok to medium-high heat, do not wipe down. when wok is heated, add 1 tbsp neutral oil and swirl until lightly shimmering.
add 1/2 cup medium diced onion, 2 tbsp medium diced carrot. cook 1-2 minutes until onion is translucent but still has a bit of bite to it, and then add 2 cloves roughly chopped garlic. saute for 15-20 seconds, then add 2 cups of cooled rice.
stir vegetables into rice, and then gently press down until the rice-vegetable mixture is one even layer in the pan. break up any large chunks of white rice you see with the tip of your cooking utensil. constantly stir and flip the rice so that all sides get fried.
if your rice is too dry, add a little more oil.
after a few minutes, toss in the chicken and egg and incorporate it into the mixture. push everything to the center of the pan and then add the sauce mixture around the outside of the rim, NOT on the center of the rice.
stir the rice so the sauce is fully incorporated and no white chunks of rice remain.
toss in dry spice mixture and stir it in until well incorporated.
add 2 tablespoons of frozen peas and a handful of bean sprouts. Gently mix in.
Push everything to the center of the pan and deglaze with 2 tbsp of shaoxing wine and immediately stir in the rice. Cook off the alcohol for 20-30 seconds, then turn off heat.
Add 2 tablespoon sliced green onion and 1 teaspoon of toasted sesame oil. Stir in thoroughly. Add extra salt and white pepper if needed at this stage, and serve.
